One of the recipes I regularly cook for dinner, for ourselves or guests, is Rachel Allen's chicken open pot roast. You can see it here and I first wrote about it here.
This time I had one portion left over. 1 chicken thigh, a few chunks of potato, a few slices of leek and a tablespoon, or thereabouts, of the delicious sauce. So I decided to make a soup. It was yummy!
It also shows how easy it can be to turn not very much in terms of leftovers into a tasty lunch for next to nothing.
1 cooked chicken thigh
a few chunks of cooked potato
a few slices of cooked leek
Any remaining sauce from the dish
1 medium potato
1 large carrot
1 chicken stock pot
Put the cooked veg into the soup maker. Remove the meat from the bone of the chicken thigh, discard the skin, tear the meat into small pieces and add it to the veg.
Add the uncooked veg, peeled and cut into large chunks, enough to fill to the bottom line.
Add the stock pot and water to the top line.
Cook on smooth.
Makes four generous portions.
I totally agree with you on even small amounts of leftovers becoming the next soup lunch. Leftover veg curry soup is the one that I usually enjoy most.ReplyDelete